Peak View Pork Pot Roast

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Peak View Pork Pot Roast








One of our favorite and easiest dishes is the savory slow-cooked pot roast, and this is by far our best recipe! It can be used not only for pork, but for lamb & beef as well. Try this one out.  You won’t be disappointed!


1 3-4lb. pork shoulder roast (also would work great for a fresh ham roast)

1 Tbsp. Olive oil

1/3 cup sweet Marsala wine

2 tsp. dried basil, crushed

1 tsp. garlic salt

4 medium potatoes, peeled and cut lengthwise into sixths

4 medium carrots, peeled, cut in half lengthwise, and halved crosswise

1 medium onion, cut into large wedges

2 tbsp. flour

1 Tbsp. cold water


  1. Preheat oven to 300 degrees F. In a 6-8 quart Dutch oven brown meat on both sides in hot oil. In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 2 hours.
  2. Add potatoes, carrots, and onion to Dutch oven around meat. Cover and bake 1 hour longer, or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
  3. For gravy, add the flour to juices in dutch oven, add salt & pepper to taste, and whisk together.  Cook over medium heat until thickened.  Serve with meat and vegetables.  Makes 8 servings